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Grilled Chicken with Raspberry Glaze

Author: chefs-mate Cooking Method: Boiling, Grilling, Stewing Cuisine: Mediterranean Courses: Main Courses

Difficulty: Intermediate

Servings: 4 Calories: 960.0

Dietary:

G Gluten-free

Description

This unique dish reimagines comfort food by combining the smoky richness of grilled chicken with the unexpected brightness of a spicy raspberry glaze. The chicken is marinated in a maple-raspberry vinaigrette, infusing the meat with herbal notes from tarragon and a subtle sweetness. After grilling, the breasts are brushed with a glaze made from jam, broth, and cayenne, creating a glossy, flavorful crust. Served over a light chicken broth, this recipe offers a comforting yet sophisticated flavor profile. The toasted pine nuts add a pleasant crunch, balancing the tender chicken and silky sauce. It is an excellent choice for a special weeknight dinner or a potluck contribution, offering a twist on traditional Mediterranean flavors that is both hearty and visually appealing.

Directions

Make the Raspberry Vinegar: Combine white vinegar, red vinegar, and raspberries in a jar. Cover and let sit for 48 hours to infuse.
Strain the raspberry vinegar through a fine-mesh sieve into a clean bottle. Discard the berries.
Prepare the Maple-Raspberry Vinaigrette: In a bowl, whisk together 1/2 cup of the homemade raspberry vinegar, olive oil, vegetable oil, maple syrup, Dijon mustard, tarragon, and salt until emulsified.
Make the Spicy Raspberry Glaze: In a small saucepan, combine 1/2 pound raspberry jelly, 2 ounces chicken broth, and 1/2 teaspoon cayenne pepper.
Bring the glaze mixture to a boil over medium heat, then reduce heat and simmer for 15 minutes, stirring occasionally, until slightly thickened. Cool completely.
Marinate the Chicken: Place boneless skinless chicken breast halves in a shallow dish. Pour half of the Maple-Raspberry Vinaigrette over the chicken, ensuring it is evenly coated. Cover and refrigerate for 2 hours.
Preheat grill to medium-high heat. Oil the grill grates lightly to prevent sticking.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
During the last 2 minutes of grilling, brush each chicken breast generously with 1 ounce of the Spicy Raspberry Glaze.
Remove chicken from grill and place on a serving platter. Brush with an additional 1 ounce of Spicy Raspberry Glaze for a glossy finish.
Slice the chicken breasts if desired, or serve whole. Top each serving with 1 teaspoon of toasted pine nuts.
Serve immediately with the remaining warm chicken broth on the side or poured over the chicken for a soup-like presentation.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 960.0kcal

% Daily Value *
Total Fat 69.4g107%
Saturated Fat 10.5g53%
Cholesterol 44.5mg15%
Sodium 976mg41%
Total Carbohydrate 67.7g23%
Dietary Fiber 23.7g95%
Sugars 35.2g
Protein 18.7g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover vinegar in a cool, dark place for up to 3 months. Keep the vinaigrette and glaze in the refrigerator for up to 1 week. Reheat the glaze gently if it becomes too thick.

Substitutions: You can use store-bought raspberry vinegar if you prefer not to make it from scratch. For the glaze, apricot jam works as a substitute if raspberries are unavailable.

Tips: Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown to enhance their flavor. Ensure the chicken is fully cooked by checking the internal temperature with a meat thermometer.

Grilled Chicken with Raspberry Glaze